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|Chicken livers||1⁄2 Pound|
|Ground pepper||1 Dash|
|Hard cooked eggs||2|
|Cream cheese||2 Cup (32 tbs) (2 Package)|
|Canned jellied consomme||1 Cup (16 tbs)|
|Truffles||3 , chopped|
Serving size: Complete recipe
Calories 2576 Calories from Fat 1818
% Daily Value*
Total Fat 206 g317.3%
Saturated Fat 112.2 g561.1%
Trans Fat 0.1 g
Cholesterol 1840.8 mg
Sodium 4815.7 mg200.7%
Total Carbohydrates 112 g37.5%
Dietary Fiber 30.1 g120.3%
Sugars 16.2 g
Protein 147 g293.1%
Vitamin A 648.2% Vitamin C 70.6%
Calcium 55.6% Iron 137%
*Based on a 2000 Calorie diet
Add chicken livers and cook, stirring frequently, until tender (about 8 to 10 minutes).
Work liver and eggs through a food grinder or blend in an electric blender.
If you use the latter method, do a small quantity at a time.
Work the cream cheese until soft, then combine with the ground liver mixture.
If you have a blender, put it all back in the container and give it another whirl to make it as smooth as possible.
Then stir in truffles, salt, pepper, and cognac.
To prepare Pate en Bellevue: Line a small mold (2 cup size) with jellied consomme or aspic, decorate with strips of truffles and the whites of hard cooked eggs.
Cover these with a second layer of consomme.
Fill center with the chicken liver pate and cover with another layer of consomme.
Chill thoroughly again.
Unmold and serve with toast.